Best 7 Baked Carrot Zucchini Casserole Recipes

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Baked carrot zucchini casserole is a flavorsome vegetarian dish that combines the natural sweetness of carrots and zucchini with a creamy, cheesy sauce to create a delightful and nutritious dish. Whether you are looking for a comforting side dish for your next family dinner or a delicious main course for a Meatless Monday meal, this casserole is sure to become a favorite. The combination of colorful vegetables, creamy sauce, and crunchy topping makes this dish a visually appealing and satisfying option for any occasion.

Let's cook with our recipes!

CARROT AND ZUCCHINI CASSEROLE



Carrot and Zucchini Casserole image

Carrots and zucchini are baked in a rich and cheesy casserole and topped with a crunchy bread crumb layer.

Provided by Angela

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h25m

Yield 6

Number Of Ingredients 12

2 cups sliced carrots
2 cups peeled and sliced zucchini
¼ cup chopped onion
2 tablespoons butter
2 tablespoons all-purpose flour
1 ½ cups half-and-half
2 cubes chicken bouillon
½ cup shredded Colby-Jack cheese
½ teaspoon dry mustard
½ teaspoon dried dill weed
seasoned dry bread crumbs
¼ cup butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease the inside of a 2-quart casserole dish.
  • Boil carrots in a pot of lightly salted water until slightly tender, about 10 minutes. Add zucchini and onion; boil until zucchini is tender, 5 to 10 more minutes. Drain.
  • Melt 2 tablespoons butter in a large skillet over medium heat. Whisk flour into melted butter forming a paste, 1 to 2 minutes. Stir half-and-half into paste, stirring constantly, until mixed. Add bouillon cubes and stir until dissolved, 1 to 2 minutes. Add Colby-Jack cheese, mustard, and dill; whisk until cheese is melted, 2 to 3 minutes. Stir in vegetables. Transfer mixture to prepared casserole dish.
  • Mix bread crumbs with 1/4 cup melted butter in a bowl until butter is fully incorporated. Sprinkle over top of casserole.
  • Bake casserole in the preheated oven until bubbling and topping is browned, about 45 minutes.

Nutrition Facts : Calories 336.8 calories, Carbohydrate 24.7 g, Cholesterol 64 mg, Fat 23.4 g, Fiber 2.7 g, Protein 8.4 g, SaturatedFat 14.4 g, Sodium 744.8 mg, Sugar 4.3 g

CARROT ZUCCHINI CASSEROLE



Carrot Zucchini Casserole image

Delightful, unusual flavor! A nice departure from casserole recipes that call for cream soups or cheese. Pretty enough for a dinner party. May use other vegetables as well.

Provided by edyegourmet

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 55m

Yield 8

Number Of Ingredients 9

1 pound carrots, sliced
3 zucchinis, sliced
½ cup mayonnaise
2 tablespoons grated onion
¾ teaspoon prepared horseradish
½ teaspoon salt
½ teaspoon ground black pepper
½ cup Italian bread crumbs
¼ cup butter, melted

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
  • Place carrots into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until just tender, about 15 minutes. Strain carrots out of the water with a slotted spoon. Add zucchini slices to the pot and simmer until tender, 2 to 3 minutes. Drain, reserving about 1/4 cup cooking liquid.
  • Stir reserved cooking liquid into mayonnaise, onion, horseradish, salt, and black pepper in a large bowl. Mix cooked vegetables into mayonnaise mixture until well blended; pour mixture into prepare baking dish.
  • Mix bread crumbs and melted butter in a small bowl; sprinkle over vegetables.
  • Bake in preheated oven until bread crumbs are lightly browned, about 15 minutes.

Nutrition Facts : Calories 214.9 calories, Carbohydrate 13.8 g, Cholesterol 20.6 mg, Fat 17.4 g, Fiber 2.9 g, Protein 2.7 g, SaturatedFat 5.4 g, Sodium 444.4 mg, Sugar 4.7 g

OVEN ROASTED CARROTS & ZUCCHINI RECIPE - (4.3/5)



Oven Roasted Carrots & Zucchini Recipe - (4.3/5) image

Provided by Lauren_Jorgensen

Number Of Ingredients 4

4 large carrots
1 large zucchini
Olive oil
Salt and pepper, to taste

Steps:

  • Preheat oven to 425°F. Cut the carrots and zucchini into 3-inch sticks, making sure they are even in thickness. Line a baking tray with baking paper and a light layer of olive oil. Season with salt and pepper. If you want to be adventuresome, try some of these spices! Paprika, cumin, cayenne, crushed red peppers, thyme, rosemary, sage - really, whatever takes your fancy and suits your meal. Using premixed spice blends is a great option too - Italian, Mexican, Old Bay - you know, just not all at once. Lightly toss your vegetable batons with a tablespoon or so of olive oil (not too much) and the herbs and spices. Spread your seasoned veggies over your lined tray and roast, tossing halfway through, for about 20 minutes or until golden and slightly browned at the edges.

CHICKEN ZUCCHINI CASSEROLE



Chicken Zucchini Casserole image

A co-worker shared this chicken zucchini casserole recipe that was originally her grandmother's. When I make it, I use pre-cooked chicken from the grocery store and fresh zucchini my neighbor gives me from his garden. -Bev Dutro, Dayton, Ohio

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 8

1 package (6 ounces) stuffing mix
3/4 cup butter, melted
3 cups diced zucchini
2 cups cubed cooked chicken breast
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 medium carrot, shredded
1/2 cup chopped onion
1/2 cup sour cream

Steps:

  • In a large bowl, combine stuffing mix and butter. Set aside 1/2 cup for topping. Add the zucchini, chicken, soup, carrot, onion and sour cream to the remaining stuffing mixture. , Transfer to a greased 11x7-in. baking dish. Sprinkle with reserved stuffing mixture. Bake, uncovered, at 350° until golden brown and bubbly, 40-45 minutes.

Nutrition Facts : Calories 481 calories, Fat 31g fat (18g saturated fat), Cholesterol 115mg cholesterol, Sodium 1174mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 2g fiber), Protein 21g protein.

ZUCCHINI AND CARROT CASSEROLE



Zucchini and Carrot Casserole image

This is one of my all-time favorite casseroles. I haven't posted it before because I assumed someone would have already posted it. I was looking for something else and came across a similar recipe, but not the same. So I decided to post this before it gets lost. Addendum: I hadn't made this in awhile until tonight. Because I am trying to lose weight I cooked the vegetables in a covered pan sprayed with PAM and omitted the butter. It turned out just fine. I also added some cubed cooked chicken to make this more of a complete dish. So that is another option with this very versatile casserole.

Provided by Alskann

Categories     One Dish Meal

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 11

4 cups zucchini, sliced
3 cups carrots, sliced
1 tablespoon butter
1 large onion, diced
2 cups mushrooms, sliced
2 (10 ounce) cans cream of chicken soup
8 ounces sour cream
4 cups herb stuffing cubes
1/2 cup milk
1/2 cup butter, melted
2 cups cheddar cheese, shredded

Steps:

  • Preheat oven to 350 degrees.
  • Saute onion, zucchini, carrots and mushrooms in 1 Tablespoon butter until just tender. Do not overcook.
  • Mix together, in large bowl, zucchini, carrots, onion, mushrooms, and stuffing cubes.
  • In separate bowl, mix together chicken soup, sour cream, milk and melted butter.
  • Stir soup mixture into vegetables and mix well.
  • Add 1 cup of the cheese.
  • Place in a 9x13 casserole dish. (I usually spray it with PAM first.).
  • Top with remaining cheese.
  • Bake in 350 degree oven for about 30 minutes.
  • **You can substitute cream of mushroom soup for the cream of chicken to make this vegetarian.

Nutrition Facts : Calories 538.2, Fat 44.7, SaturatedFat 26.1, Cholesterol 113.3, Sodium 1054.8, Carbohydrate 21.2, Fiber 3, Sugar 6.2, Protein 16.2

BAKED CARROT CASSEROLE



Baked Carrot Casserole image

This recipe originally called for sweet potatoes, but I've substituted carrots. I think it's wonderful and have received many compliments on it.

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 8 servings.

Number Of Ingredients 12

2 pounds medium carrots, cooked and mashed
1/2 cup milk
1/2 cup sugar
1/3 cup butter, melted
2 eggs, lightly beaten
1 teaspoon vanilla extract
TOPPING:
2/3 cup packed brown sugar
1/3 cup all-purpose flour
2 tablespoons cold butter
2/3 cup chopped pecans
2/3 cup sweetened shredded coconut

Steps:

  • In a large bowl, combine the first six ingredients; place in a greased 1-1/2-qt. baking dish. Combine brown sugar and flour; cut in butter until crumbly. Stir in nuts and coconut. Sprinkle over carrot mixture. , Bake, uncovered, at 350° for 30 minutes or until a thermometer reads 160°.

Nutrition Facts : Calories 414 calories, Fat 22g fat (10g saturated fat), Cholesterol 83mg cholesterol, Sodium 197mg sodium, Carbohydrate 52g carbohydrate (41g sugars, Fiber 5g fiber), Protein 5g protein.

CHEESE, ZUCCHINI & CARROT CASSEROLE



Cheese, Zucchini & Carrot Casserole image

This vegetable casserole uses the microwave to speed up the cooking of the zucchini and carrots; then it's finished in the oven for an old-fashioned, homey look and taste.

Provided by Dancer

Categories     Cheese

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

1 large onion, finely chopped
1 stalk celery, finely chopped
1 teaspoon olive oil
1 clove garlic, minced
2 cups diced zucchini
1 large carrot, chopped
1 teaspoon dried thyme
1 teaspoon dried basil
1/8 teaspoon salt (optional)
1/4 teaspoon dry mustard
2 -3 drops hot pepper sauce
4 cups whole wheat bread, cubes
1 cup finely shredded fat-free cheddar cheese (4 ozs.)
1 cup finely shredded low-fat cheddar cheese (4 ozs.)

Steps:

  • In a 2 1/2-quart oven-safe, microwave-safe casserole, stir together the onions, celery, oil and garlic.
  • Cover and microwave on high power for a total of 6 minutes; stop and stir after 3 minutes.
  • Stir in the zucchini, carrots, thyme, basil, salt (if using), mustard and hot-pepper sauce.
  • Cover and microwave for a total of 7 minutes, or until the vegetables are crisp-tender; stop and stir after 3 minutes.
  • Stir in the bread cubes, fat-free cheese and 3/4 cup of the reduced-fat cheese.
  • Bake at 400 degrees for 15 minutes, or until the cheese is melted.
  • Sprinkle with the remaining 1/4 cup reduced-fat cheese.
  • Bake for 2 to 3 minutes, or until the cheese on top is melted.

Nutrition Facts : Calories 96.8, Fat 3.4, SaturatedFat 1.4, Cholesterol 5.9, Sodium 206.2, Carbohydrate 9.1, Fiber 2.1, Sugar 3.9, Protein 8.4

Tips:

  • Choose the right vegetables: Use fresh, firm, and tender carrots and zucchini. Avoid vegetables that are limp or have blemishes.
  • Shred the vegetables evenly: This will help them cook evenly in the casserole.
  • Don't overcook the vegetables: They should be tender but still have a bit of crunch.
  • Use a good-quality cheese: A sharp cheddar cheese or a flavorful Parmesan cheese will add a lot of flavor to the casserole.
  • Don't be afraid to experiment with different ingredients: You can add other vegetables to the casserole, such as corn, peas, or broccoli. You can also add different herbs or spices, such as garlic, onion, or paprika.

Conclusion:

Baked carrot zucchini casserole is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is a great way to get your kids to eat their vegetables, and it is also a healthy and affordable option. With a few simple tips, you can make a delicious and satisfying carrot zucchini casserole that the whole family will enjoy.

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